Avocado Wontons

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Avocado Wontons
Ok, I have to admit, if I ever made this appetizer for certain members of my Asian family, they would probably confiscate my frying pan and smack me over the head with it. I mean, it’s basically guacamole in a wonton shell. Mixing south of the border ingredients with Chinese food? What blasphemy! Well to all those naysayers, I say “lighten up, will you?”. I for one think the tastiest dishes are ones that contain ingredients from different cultures. Take for example, spaghetti. Legend has it, the method of noodle making was introduced to Italy after Marco Polo’s journey to China. Someone thought to add sauce to the noodles and bam! You had spaghetti! The infamous banh mi sandwich itself is a fusion of French and Vietnamese ingredients. The corn dog is essentially a mix of German food (frankfurters) and good ole American corn bread. I mean, can you imagine a world without corn dogs? At the expense of sounding like a fat kid, I don’t know if I want to live in such a world…

Avocado Wontons
I encourage you readers out there (if there are any) to break free from this old school mentality of segregating ingredients and flavors simply due to its origins. So go ahead, splash a little tabasco on your Italian pizza, throw in a pinch of Chinese five spice to your oatmeal breakfast, add some Sriracha to your Greek hummus, and definitely make avocado wontons!

80 wonton skins
6 medium sized avocados, diced
1 tsp lime juice
½ medium sized onion, minced
4 garlic cloves, minced
⅓ cup roasted bell pepper, diced
1 scallion,chopped
½ – 1 tsp salt (adjust according to taste)
¼ cup water (for sealing wontons)

2 scallions, chopped
1 tsp red pepper flakes
¼ cup fried onion strings

Dipping Sauce
½ cup water
3 tsp tamarind sauce
3 tsp fish sauce
2 tsp soy sauce
3 tsp sugar
1 tsp salt
2 tsp chili garlic sauce
½ tsp rice vinegar
2 tsp ketchup

In a large bowl, mix together avocado, lime juice, onion, garlic, bell pepper, scallion, and salt. Do not over mix. Place ¾ tsp of the avocado filling in the middle of a wonton skin. Dab your finger in water and wet the inside edges of the wonton skin. Fold over and pinch edges together. The water should help it seal. Repeat until all the wontons are folded. Place a deep skillet on medium high heat and fill with 1 cup of vegetable oil. Fry wontons on each side until golden brown, about 1 minute per side. Place fried wontons on paper towels to allow excess oil to escape. Serve on a plate, and garnish with scallions, red pepper flakes and fried onion strings.

Yeilds: 80 wontons

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One comment on “Avocado Wontons

  1. hi That’s a good post.

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